Grilled Pork Chops with Peaches and Pole Beans

Grilled Pork Chops with Peaches and Pole Beans
Recipe Date:
September 1, 2018
Serving Size:
Cook Time:
Imperial (US)
  • 1/2 cup olive oil, plus extra for drizzling
  • 1/2 cup vegetable oil
  • 3 tbsps chopped fresh marjoram, divided
  • 2 tbsps Dijon mustard
  • 2 tbsps minced garlic
  • 1/4 cup white wine vinegar
  • freshly cracked black pepper
  • 4 (1 1/2 inch thick) bone-in pork chops (about 1 lb each)
  • 4 tsps kosher salt, plus extra
  • 8 cups (1 1/4 lb) pole beans (Romano, haricots verts, or yellow wax), trimmed
  • 1/2 cup Thinly sliced shallot rings
  • 4 semi-ripe peaches, halved and pitted

Pairing Notes: The peach with the pork provides a sweet and savory element that mimics how the Estate Pinot Noir transitions from fruity to savory.

Chef's Tip: You can do a bone-in or boneless pork chop.

Recipe Link

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